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Grilled Egg Royale SourceOfRecipe Yield: 24 sandwiches |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Fresh mushrooms, sliced | 1 lb. | 6 cups | ||||
| Butter or margarine, melted | 3 oz. | 1/3 cup | ||||
| Sourdough or herbed bread* | Approx. 4 lb. | 48 slices | ||||
| Reduced-fat Swiss cheese slices | 2 lb. 4 oz. | 48 (3/4 oz.) slices | ||||
| Eggs | - | 24 Large | ||||
| Firm thin tomato slices | Approx. 4 lb. | 48 medium | ||||
| Reduced-fat Parmesan-Peppercorn or Ranch dressing** |
12 oz. | 1-1/2 cups |
- DIRECTIONS
- » Sauté mushrooms in spray-coated or nonstick skillet. Keep warm.
- » Lightly butter one side of each bread slice and place on grill.
- » Place a slice of cheese on each bread slice; grill until golden. Keep warm, if needed.
- » Fry eggs on grill: flip over and cook until whites are completely set (completely coagulated and firm), and yolks begin to thicken (no longer runny, but not hard).
- » Assemble sandwiches: layer over half of the bread slices one fried egg, 1 tablespoon mushrooms, 2 tomato slices, and 1 tablespoon dressing.
- » Close with remaining bread slices. Serve immediately.
*Panini, light rye or other bread may be substituted.
**Bacon and tomato dressing or Thousand Island dressing may be substituted.